Reader Recipes

Holiday Hors d'oevres

CRABMEAT DIP

From Michelle Pfeiffer of Powhatan

 

INGREDIENTS:

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8-oz. pkg. cream cheese, softened

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1½ cups flaked crabmeat

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2 T onion, finely chopped

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1 T milk

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½ t horseradish

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¼ t salt

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Dash of pepper

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1⁄3 cup sliced almonds

 

DIRECTIONS: Combine all ingredients with cream cheese except for the almonds. Place mixture into baking dish and sprinkle with the almonds. Bake at 375° for 15 minutes. Serve with crackers.

   

 

OLD EL PASO BEAN DIP

From Paige Steine of King George

 

INGREDIENTS:

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10.5-oz. can Old El Paso bean dip

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8 oz. Old El Paso hot sauce (use mild if preferred)

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1½ cups grated Monterey Jack with jalapeno peppers, divided in half

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8 oz. sour cream

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8 oz. cream cheese (softened)

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1 pkg. Old El Paso chili mix

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2 or 3 drops of Tabasco sauce

 

DIRECTIONS:  Mix all ingredients, reserving half of the cheese to sprinkle on top. Bake at 325° for 20 minutes or until cheese on top is melted. Serve warm with corn chips.

   

 

EASY SHRIMP DIP

From Kathryn Dunn of Cumberland

 

INGREDIENTS:

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8-oz. pkg. cream cheese

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Few splashes of lemon juice

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¼ cup mayonnaise

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1 can tiny shrimp

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1 T grated onion

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Paprika to taste

 

DIRECTIONS:  Mix cream cheese, lemon juice and mayonnaise toge­ther. Add shrimp, onion and paprika. Serve with chips, crackers or vegetables.

 

 

STUFFED MUSHROOMS

From Jean Shahan of Powhatan

 

INGREDIENTS:

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Mushrooms (remove stems)

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1 lb. ground sausage

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8 oz. cream cheese

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Parmesan cheese  

 

DIRECTIONS: Wash mushrooms and remove stems; brown and crumble sausage and drain. Add cream cheese to sausage. Spoon mixture in mushroom tops; sprinkle with Parmesan cheese. Bake at 350° for 15-20 minutes or until lightly browned.

 

 

MINI BACON-STUFFED POTATOES

From Whitney Hood of Manassas

 

INGREDIENTS:

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10 small red-skinned potatoes

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5 slices cooked bacon, crumbled

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2 t chives

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1 t olive oil

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¼ cup shredded cheddar cheese

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2 T sour cream

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Freshly ground black pepper

 

DIRECTIONS: Bake potatoes at 350° for 20 minutes. Make small slit in side of each potato. Remove center of potato and mash. Mix bacon, chives, oil, cheese, sour cream, black pepper, and mashed center of potato. Pinch whole potato and stuff with mixture. Bake for 10 additional minutes.

 

 

GARDEN VEGETABLE DIP

From Louise Irby of Gretna

 

INGREDIENTS:

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8 oz. cream cheese, softened

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1 cup sour cream

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¼ cup green pepper, finely chopped

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¼ cup carrots, finely chopped

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¼ cup cauliflower, finely chopped

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¼ cup red onions, finely chopped

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2 t lemon juice

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1½ t dried tarragon leaves

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¾ t garlic salt

 

DIRECTIONS:  Combine cream cheese and sour cream; blend well. Stir in remaining ingredients and blend. Refrigerate at least 1 hour.

 

 

FRUIT DIP

From Karen Jones of New Castle

 

INGREDIENTS:

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8-oz. container Cool Whip

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8-oz. tub fruit-on-the-bottom yogurt

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8-oz. jar marshmallow crème

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Food coloring (if desired)

 

DIRECTIONS: Mix ingredients well.  Add food coloring. Refrigerate.

 

 

ARTICHOKE DIP

From Debbie Day of Catlett

 

INGREDIENTS:

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1 can artichokes (drained)

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¾ cup mayonnaise

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¾ cup Parmesan cheese

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3 oz. cream cheese (softened)

 

DIRECTIONS: Mash artichoke pieces with a fork. Mix together thoroughly mayonnaise, Parmesan cheese, and softened cream cheese. Combine with mashed artichoke. Put into a greased baking dish and bake for 30 minutes at 350°. Serve warm with crackers or your favorite toasted bread.

   

 

LAYERED TOMATO DIP

From Linda Eastep of Spring Grove

 

INGREDIENTS:

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8-oz. pkg. Neufchatel cheese

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2 cloves garlic, minced

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2 small tomatoes, chopped

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1⁄3 cup sliced green onions

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¼ cup 2% milk shredded cheddar cheese

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Wheat Thins crackers

 

DIRECTIONS: Mix first 2 ingredients until well blended. Spread onto bottom of shallow serving bowl or 9-inch pie plate; top with tomatoes, onions and cheese. Cover and refrigerate several hours or until well chilled. Serve with Wheat Thins.

   

 

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